Melt the candy wafers according to the package directions, or place them in a microwave-safe bowl and heat at 50% power in 2-minute intervals, stirring after each, until smooth.

Line a baking sheet with parchment paper or a silicone mat and arrange the mini pretzels with space between each. Use a small spoon to fill the centers with the melted candy, creating pumpkin shapes framed by the pretzels. If the candy starts to firm up, simply reheat.

Once all the pretzels are filled, allow them to set while you prepare the stems. Cut a very small piece off a Tootsie Roll, then cut that in half. Shape and twist the pieces into little pumpkin stems and set aside.

Then melt another package of candy melts and transfer it to a squeeze bottle or piping bag fitted with a small round tip. Outline the pretzels, then pipe vertical lines to mimic pumpkin ridges. Add a dot of melted candy where the pretzel arches meet. For extra detail, sprinkle orange sanding sugar over the outline while it’s still wet. Press a Tootsie Roll stem on the dot. Use a toothpick to adjust the position if needed.

Let the pumpkins sit until the candy sets, about 30 minutes. Peel off the parchment.